STUFFED PUMPKIN
This looks great on the Thanksgiving table!
I have made several variations of this stuffed pumpkin, this is just one of my favorites!
Ingredients
1 baking Pumpkin, deseeded and cleaned.
2 measured cups dry rice, I used a wild rice mix
1 T minced garlic
3 cups diced mushrooms
1/2 of red onion, diced
2 ribs of celery, diced
1/2 red pepper diced
1 T fresh Thyme and 1/2 tsp dried thyme
2 T fresh Parsley
1/2 tsp dried Rosemary
S&P to taste
1/2 to 1 cup roasted and salted pecans
If you are looking to make a beautiful plant based centerpiece dish on your next holiday table, give this one a go. These are smaller than the pumpkins you buy at Halloween, approx. 6" tall and about the same diameter. Cut top off leaving a wide opening. Clean all seeds and strings out from inside. Then wash the inside well. I salt and peppered the inside after all clean. I recommend partially pre cooking the cleaned out pumpkin for approx 45 min at 325 degrees. Put it in a pan, placing the pumpkin on a small trivet with a cup of water under it.
Now while that is prebaking it is time to prepare your filling.
I have seen these filled with all sorts of things from bread stuffing, rice stuffing, or stuffed full of vegetables. I chose rice stuffing for this one. I selected a mixed wild rice and cooked according to directions. (well, almost) I suggest you shorten the cooking time by just a couple minutes on the rice as it will get cooked a bit more inside the pumpkin. I cook my rice like I do pasta, put a lot of water in the pot, boil the rice (I did 13 min) drain in colander and set aside. Now in a frying pan put your onions, mushrooms, celery, garlic, pepper, and other seasonings. Saute until they start to get tender but not fully cooked. Add your rice and stir all together well. Lastly, stir in the roasted pecans. Remove your pumpkin from the oven, and drain water from casserole dish, remove trivet. Put a bit of the rice mixture in center of dish and sit the pumpkin on top. Fill pumpkin with the rice mixture to the top loosely, put remaining rice around the pumpkin. Return to oven and cook until the pumpkin is completely tender and knife slides in easily. (mine took another 30 min, but it will depend on the size of your pumpkin. Serve and enjoy.
This looks great on the Thanksgiving table!
I have made several variations of this stuffed pumpkin, this is just one of my favorites!
Ingredients
1 baking Pumpkin, deseeded and cleaned.
2 measured cups dry rice, I used a wild rice mix
1 T minced garlic
3 cups diced mushrooms
1/2 of red onion, diced
2 ribs of celery, diced
1/2 red pepper diced
1 T fresh Thyme and 1/2 tsp dried thyme
2 T fresh Parsley
1/2 tsp dried Rosemary
S&P to taste
1/2 to 1 cup roasted and salted pecans
If you are looking to make a beautiful plant based centerpiece dish on your next holiday table, give this one a go. These are smaller than the pumpkins you buy at Halloween, approx. 6" tall and about the same diameter. Cut top off leaving a wide opening. Clean all seeds and strings out from inside. Then wash the inside well. I salt and peppered the inside after all clean. I recommend partially pre cooking the cleaned out pumpkin for approx 45 min at 325 degrees. Put it in a pan, placing the pumpkin on a small trivet with a cup of water under it.
Now while that is prebaking it is time to prepare your filling.
I have seen these filled with all sorts of things from bread stuffing, rice stuffing, or stuffed full of vegetables. I chose rice stuffing for this one. I selected a mixed wild rice and cooked according to directions. (well, almost) I suggest you shorten the cooking time by just a couple minutes on the rice as it will get cooked a bit more inside the pumpkin. I cook my rice like I do pasta, put a lot of water in the pot, boil the rice (I did 13 min) drain in colander and set aside. Now in a frying pan put your onions, mushrooms, celery, garlic, pepper, and other seasonings. Saute until they start to get tender but not fully cooked. Add your rice and stir all together well. Lastly, stir in the roasted pecans. Remove your pumpkin from the oven, and drain water from casserole dish, remove trivet. Put a bit of the rice mixture in center of dish and sit the pumpkin on top. Fill pumpkin with the rice mixture to the top loosely, put remaining rice around the pumpkin. Return to oven and cook until the pumpkin is completely tender and knife slides in easily. (mine took another 30 min, but it will depend on the size of your pumpkin. Serve and enjoy.
